This Chicken Noodle Casserole is creamy, cheesy, and oh-so-yummy! With just 20 minutes of bake time, it’s perfect for busy nights when you don’t have a lot of time to cook, but still want to feed your family a delicious homemade dinner. Progresso sponsored this post, but all opinions are my own.
When my husband was out of town this past week, I found myself overwhelmed with work, household duties, and the kids’ activities — so basically a normal week, only I didn’t have him to help me out. It would have been so easy to just pick up fast food or get takeout for dinner, but instead I used my mom magic and whipped up a homemade dinner in no time that ended up being a huge hit!
After doing the typical open the fridge, stare for a while, close the fridge, then repeat over and over again, I was thisclose to calling it a day and ordering takeout. Then I remembered I had several cans of Progresso Chicken Noodle Soup in the pantry. I could have easily served that for dinner, but everyone was starving, and well, soup isn’t always the most filling. I thought for a minute and then it dawned on me that I could turn the soup into one of our favorite recipes — chicken noodle casserole. After all, chicken noodle soup is practically the base of the recipe, so I figured with a few added ingredients I could make it in a cinch.
Besides the noodles, carrots, and chicken from the soup, I knew I would need to add cream of mushroom soup, milk, cheese, and a little seasoning — items I keep on hand at all times — to replicate our favorite chicken noodle casserole. I wasn’t sure how it would turn out, but it was absolutely perfect! In just 25 minutes, I had a delicious, homemade dinner on the table. I’d say that’s a mom win!
Warm and creamy, and oh so cheesy, this casserole totally hits the spot when you are craving better-for-you comfort food. The star of the recipe is Progresso Light Chicken Noodle Soup. It’s my favorite canned chicken noodle soup because it tastes great and I like that it’s made with quality ingredients and no antibiotics. It’s easy to cook with, so I make sure to stock up whenever I go to Walmart!
The best thing about this chicken and noodle casserole recipe is it is quick and easy to prepare. It also has minimal clean up, which is also a bonus. Simply combine everything but the cheddar cheese and breadcrumbs in a 11×7 baking dish, stir to combine, and bake in the oven for 15 minutes. Then remove, add cheese and breadcrumbs, and bake for 5 more minutes. That’s it! As a side note, you’ll want to drain the broth from the chicken noodle soup before adding it to the recipe. I simply drained mine into containers and stored them in the fridge to use for another meal later in the week!
Watch this video to see how easy it is to make!
- 4 cans Progresso Low Fat Light Chicken Noodle Soup, drained
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/4 cup parmesan cheese
- 1/4 tsp pepper
- 1 cup sharp cheddar cheese
- 1 tbsp Italian breadcrumbs, optional
- Preheat oven to 400F.
- Combine chicken noodle soup (broth drained), cream of mushroom soup, milk, parmesan cheese, and pepper in 2 qt. (11x7) baking dish. Stir well to combine.
- Bake for 15 minutes. Remove from oven and sprinkle cheddar cheese and breadcrumbs on top. Bake for 5 more minutes.
- Remove from oven and serve. Enjoy!
Serves 4-6, depending on how large you make the portions.
Progresso makes it easier than ever to create delicious, homemade recipes. With school underway and colder weather upon us, now is a great time to stock up on Progresso soups like Low Fat Light Chicken Noodle. You can find them at Walmart in the soup aisle!
Do you have a favorite recipe made with canned soup? Tell me about it!
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